Today I discovered my version of Turmeric Hot Chocolate that offers more than delicious flavor. I blended almond milk with rich spices and maple syrup. Every sip reveals a subtle burst of healthful surprises and anti inflammation benefits. I invite you to explore this unique blend and experience a remarkable twist on a beloved classic.

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I recently came across this spiced hot cocoa recipe that really blew my mind. I had never thought a drink made from unsweetened almond milk, unsweetened cocoa powder and a drizzle of maple syrup could pack so many health benefits.

There is a subtle tang from the turmeric powder paired with ground ginger and cinnamon which makes it more than just a tasty hot chocolate. You also get a zing from a pinch of cayenne pepper, a touch of vanilla extract and a sprinkle of sea salt alongside a dash of black pepper to help with the turmeric absorption.

I always find it cool to mix a few natural ingredients together that not only taste good but work together as a healthy, anti inflammation drink. This is a recipe thats perfect for those days when you need a little mood boost without too much fuss, just pure flavor and benefits.

Why I Like this Recipe

1. I really love this recipe because the blend of spices gives it a unique, warm flavor that feels both cozy and a little adventurous.
2. It feels like I’m doing something good for my body since it helps reduce inflammation and boosts my mood, even though it’s still a treat.
3. I like how easy it is to whip up in just a few minutes, which makes it perfect for those chilly nights when I just want a quick comfort drink.
4. The use of almond milk makes it lighter and it fits well with my daily healthy habits, even if sometimes I mess up on the measurements a bit.

Ingredients

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Rich in healthy fats, low sugar, and offers subtle nutty flavor boosting creaminess.
Packed with antioxidants and fiber, adds bitter depth and chocolate taste without extra sugar.
Provides anti-inflammatory benefits and earthiness enhancing both color and flavor complexity.
Adds warming spice notes, aiding digestion and balancing the drink’s sweet profile.
Offers natural sweetness and antioxidants, its aroma makes the cocoa inviting.
Naturally sweetens without refined sugars, contributing a rich, smooth, calming taste.
Enhances all flavors subtly while balancing sweetness and spice in the mix.

Ingredient Quantities

2 cups unsweetned almond milk

2 tbsp unsweetened cocoa powder

1 tbsp maple syrup

1/2 tsp turmeric powder

1/4 tsp ground ginger

1/2 tsp cinnamon

A pinch cayenne pepper

1/2 tsp vanilla extract

A pinch sea salt

A pinch black pepper (optional, helps with turmeric absorption)

How to Make this

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1. Pour 2 cups unsweetened almond milk into a small saucepan and heat it gently over medium-low heat.

2. Add 2 tbsp unsweetened cocoa powder, 1/2 tsp turmeric powder, 1/4 tsp ground ginger, 1/2 tsp cinnamon, and a pinch cayenne pepper into the milk.

3. Whisk the mixture continuously so there are no lumps and the spices get well blended.

4. Stir in 1 tbsp maple syrup into the warm milk and spice mix.

5. Mix in 1/2 tsp vanilla extract, a pinch sea salt, and a pinch black pepper (if you’re using it for extra turmeric absorption).

6. Keep stirring the mixture while it heats up for about 3 to 5 minutes; don’t let it boil though.

7. Taste the cocoa and adjust the sweetness or spices if its needed.

8. Once it’s nicely heated through and all the ingredients are well combined, remove the saucepan from the heat.

9. Carefully pour the hot cocoa into your favorite mug.

10. Enjoy your spiced hot cocoa and relax knowing you are giving your body a healthy boost.

Equipment Needed

1. Small saucepan – you’ll heat the almond milk here
2. Stove – to gently warm your milk
3. Whisk – so you can mix in the cocoa and spices without getting lumps
4. Measuring cups – handy for the 2 cups of almond milk
5. Measuring spoons – needed for the cocoa, spices and maple syrup
6. Mug – to pour your hot cocoa into once it’s ready
7. Stirring spoon – if you need an extra tool to keep everything mixed well

FAQ

Can I use a different type of milk? Yes, you can use other non-dairy milks like soy or oat milk, but almond milk gives a nice flavor and creaminess.

How long should I heat the cocoa? You need to warm it gently for about 5 minutes, stirring continuously so the spices don’t stick or burn.

Can I adjust the cayenne pepper? Of course, if its too spicy for you, you can cut back on the pinch or leave it out entirely if you prefer.

Is it okay to add more maple syrup? Yeah, if you like it sweeter you can definitely add more maple syrup after tasting it.

Should I whisk it constantly? Yes, its best to whisk continuously. This makes sure that all the ingredients mix well and there are no lumps forming.

Spiced Hot Cocoa Anti Recipe Substitutions and Variations

If you don’t have almond milk you can easily use unsweetened cashew milk or even soy milk
If you run out of cocoa powder you might try melting a little unsweetened dark chocolate but use less since it’s richer
In case you lack maple syrup you can substitute it with honey or agave nectar to get that sweet kick
You can swap vanilla extract with vanilla bean paste or a few drops of vanilla flavoring if needed
For turmeric, a small pinch of saffron can give you a different twist though its not exactly the same so use it cautiously

Pro Tips

1. It helps a lot if you keep stirring while heating, so the spices mix right in and you don’t get any weird lumps or burned bits.
2. Don’t let the milk boil – keeping it on a low heat makes it creamier and stops the almond milk from acting funny.
3. If you want a thicker, richer drink, you might try letting it heat for a bit longer, but keep your eye on it so it doesn’t stick or burn.
4. Adding that extra pinch of black pepper really boosts the turmeric benefits, so its worth a try even if you’re not a fan of the taste.